Dill/Shepu sabzee

Serves: 2
Cook time: 20 minutes

Ingredients & Recipe:

1) Pressure cook 1/2 cup toor dal.
2) Boil 1 bunch of dill until soft.
3) In a saucepan, let 1tsp mustard seeds splatter. Add 2 crushed garlic cloves, 1/2 tsp hing.
4) Saute 1/2 onion and then add 1 dry, whole red chilli.
5) Next, add 1/2 tsp turmeric, 1 tsp salt, 1 tsp red chilli powder (if you like it hot), 1 tbsp green vatap and 1 tbsp brown vatap. Mix all these ingredients well.
6) Next add the cooked dill and dal to the saucepan. Add 1/2 cup water. You can also use leftover water after draining the boiled dill.
7) Add 1 tsp amsul.
8) Cook for around 5 minutes. If you like it dry, let the water evaporate completely else cook until you have a "gravy-like" consistency.
9) Serve with white rice (if you end up with a gravy) else with chapati/roti if you have a dry sabzee.